The original recipe comes from Paula Dean.
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3 teaspoons baking powder
- 2 cups sugar
- 2 large eggs
- 1/2 to 3/4 cups buttermilk
- 2 sticks butter at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons nutmeg
- 1 teaspoon Allspice
- In a large bow, sift all dry ingredients together then using large spoon, stir in the rest. As you work the dough, it will become soft and moist.
- Shape into manageable balls, wrap in plastic and store in refrigerator for a hour or over night, if desired.
- Preheat over at 350 degrees.
- Roll out dough on slightly floured surface to about 1/4 inch thickness.
- Cut into cookie cutter shapes or round shapes as is the traditional shape of T-cakes.
- Bake on greased cookie sheet for 12 to 15 minutes or until golden brown.
- Variation: Add a half pecan on each T-cake before baking or chopped pecans to the dough. This adds a surprising crunch to the T-cake.
- Depending on the shapes you use, makes 5 to 8 dozen T-cakes.
Luckily, I did save a few for me at home.